Go Back
- 1 ripe avocado, mashed - 1 cup brown sugar - 1/2 cup white sugar - 1/4 cup coconut oil, melted - 1 small egg - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup chocolate chips (dark or semi-sweet) - 1/2 cup chopped walnuts (optional) The star of this cookie is the ripe avocado. It adds creaminess and healthy fats. The mix of brown and white sugar gives a nice sweetness. Coconut oil keeps the cookies moist and adds flavor. Feel free to experiment! Here are a few ideas: - Chopped nuts (like walnuts or pecans) for crunch - Dried fruit for sweetness - Oats for a chewy texture These add-ins can make your cookies unique and fun. Avocados are not just tasty; they are good for you too. They are rich in healthy fats, which can help lower bad cholesterol. They also provide fiber, which helps with digestion. Using avocado in cookies makes them feel less guilty. You still get that yummy chocolate flavor, but with a boost of nutrition. Enjoying these cookies means you can treat yourself while being kind to your body. {{ingredient_image_1}} First, gather all your ingredients. You need one ripe avocado, brown sugar, white sugar, melted coconut oil, one egg, and vanilla extract. Next, measure out all-purpose flour, baking soda, salt, chocolate chips, and optional walnuts. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup. In a large bowl, mash the avocado until it’s smooth. Mix in the brown sugar and white sugar until creamy. Then, add the melted coconut oil, egg, and vanilla. Beat these ingredients together until they blend well. In another bowl, whisk the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients and stir until just combined. Finally, fold in the chocolate chips and walnuts if you choose to use them. Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Make sure to leave space between each cookie, as they will spread while baking. Bake your cookies for 10-12 minutes. Look for golden brown edges. Once done, take them out and let them cool on the sheet for about 5 minutes. After that, transfer the cookies to a wire rack to cool completely. Enjoy the delicious aroma as they cool! To mash avocado well, choose a ripe one. The skin should be dark green. Press gently; it should feel soft. Cut the avocado in half and remove the pit. Use a fork to mash it in a bowl. Aim for a smooth, creamy texture. This ensures even mixing in your cookies. For the best cookies, mix the avocado well with sugars until smooth. This helps to blend flavors. When adding dry ingredients, mix just until combined. Over-mixing can make the cookies tough. The right balance keeps them soft and chewy, with a rich chocolate flavor. Avoid using unripe avocados; they will not mash well. Also, don’t skip the coconut oil. It adds moisture and flavor. Make sure your oven is preheated. Unbaked dough can spread too much if the oven is cold. Lastly, leave space between cookies on the baking sheet. They need room to grow! Pro Tips Use Ripe Avocado: Ensure your avocado is perfectly ripe for the best flavor and texture. A ripe avocado will be slightly soft to the touch but not mushy. Chill the Dough: For thicker cookies, chill the dough for about 30 minutes before baking. This will help prevent spreading and create a chewy texture. Experiment with Sweeteners: Feel free to substitute part of the sugars with maple syrup or honey for a different flavor profile and added moisture. Storing Cookies: Store your cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. Just make sure to separate layers with parchment paper. {{image_2}} To make these cookies gluten-free, swap out the all-purpose flour. You can use a 1:1 gluten-free flour blend. This blend works well in most baking recipes. Just be sure to check the label for any added ingredients. The rest of the recipe stays the same. You still get that soft, chewy texture. For a vegan version, replace the egg. You can use a flax egg instead. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. Also, choose dairy-free chocolate chips. This keeps the cookies plant-based and just as tasty. Want to jazz up your cookies? Try adding nuts like walnuts or pecans. They add a nice crunch. You can also add spices like cinnamon or nutmeg for a warm flavor. For a fun twist, mix in some dried fruit, like cranberries or cherries. These additions make each bite exciting and unique. To keep your cookies fresh, store them in an airtight container. This helps retain their moisture. I recommend placing parchment paper between layers to avoid sticking. You can keep them at room temperature for up to five days. If you want them to last longer, refrigeration is an option. Just remember to let them come to room temperature before eating. If you want to save some for later, freezing is easy. First, let the cookies cool completely. Then, place them on a baking sheet in a single layer. Freeze them for about an hour until firm. After that, transfer the cookies to a freezer-safe bag or container. They can last for up to three months in the freezer. Just label the bag with the date so you remember. To enjoy your cookies warm, you can reheat them. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5-7 minutes. This will bring back their soft texture. If you're in a hurry, you can also use the microwave. Heat them for about 10-15 seconds. Just be careful not to overheat them, or they might get tough. Yes, you can use ripe avocados. They should be soft and easy to mash. This helps create a smooth cookie dough. Ripe avocados add creaminess and healthy fats to the mix. These cookies taste rich and delicious. The avocado adds a subtle flavor. You still get the sweet, chocolatey taste you love. Many people find these cookies even better than classic ones. The texture is soft and chewy, just like you want. You can use unsalted butter or vegetable oil instead of coconut oil. Both options work well. Butter gives a rich flavor, while vegetable oil keeps it light. Choose whichever you prefer for your cookies. These cookies last about a week at room temperature. To keep them fresh, store them in an airtight container. You can also freeze them for up to three months. Just thaw them when you're ready to enjoy! Avocado chocolate chip cookies are a fun twist on a classic treat. We discussed key ingredients, preparation steps, and tips for perfecting texture. You learned to avoid common mistakes and explore gluten-free and vegan options. Storing and reheating these cookies keeps them fresh and tasty. In the end, these cookies are not just delicious, but also healthier. Enjoying them can add joy to your baking adventures!

Avocado Bliss Chocolate Chip Cookies

Delicious cookies made with ripe avocado for a unique twist on a classic treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 ripe avocado mashed
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup coconut oil, melted
  • 1 small egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (dark or semi-sweet)
  • 1/2 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, combine the mashed avocado, brown sugar, and white sugar. Mix until smooth and creamy.
  • Add the melted coconut oil, egg, and vanilla extract to the avocado mixture. Beat well until fully combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in the chocolate chips and walnuts (if using) until evenly distributed.
  • Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie as they will spread.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
  • Remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve your cookies on a decorative plate or tiered stand, and pair them with a scoop of vanilla ice cream for an indulgent treat!
Keyword avocado, chocolate chip, cookies, dessert